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Prof Claudio ROSSI
Department of Biotechnologies, Chemistry & Pharmacy
University of Siena
International Center for Promoting Food Products and
Food Quality
TUSCAN FOOD QUALITY CENTER
T. F. Q. C.
The Center was founded at the end of 2013 as an Association of public and private organizations, following the original idea of the Tuscany Regional Government to promote and spread food culture through the involvement of all the operators of food chain.
PRESENTATION & PURPOSES
ACTIONS of the T.F.Q.C.
• Information and training actions for all the operators of food chain
• Promotion and development of research projects, studies and surveys on:
food quality; food processing and conservation; food safety and risk assessments; functional foods; ecological impact of food productions; history of traditional foods……….
The Association includes 39 members, divided into three main areas:
1.Primary agricultural production, Food processing, distribution and certification
2.Education, Training and Research
3.Culture, Promotion, Communication
MEMBERS
Primary agricultural production, food
processing, distribution and
certification
13 Members, including
most of the tuscan
agricultural organizations,
consumers’cooperatives,
and some private
companies
Union Camere Toscane
Confagricoltura Toscana
Confcooperative Toscana - Fedagri
Confederazione Italiana Agricoltori Toscana
Federazione Regionale Coldiretti Toscana
Fondazione "La prova del Nove"
Legacoop Agroalimentare Toscana
Q-Certificazioni S.r.l.
Associazione Cuochi Fiorentini
Unione Regionale Cuochi Toscani
Dievole spa
Lilium S.r.l.
Podere forte
Education, Training and Research
13 Members
including the Tuscan
scientific communities
(Universities of Florence,
Siena and Pisa, National
Research Council, High
School Institutes, Academy of
Georgofili, other research and
educational institutions)
Accademia dei Georgofili
Consiglio Nazionale delle Ricerche
Consorzio Interuniversitario INAS
CRA-ABP Firenze
EGOCreaNET
Fondazione A.R.E.A.
I.C.Studio - Scuola EMAS Ecolabel Toscana
I.S.I.S. "G. Vasari"
Istituto Alberghiero "Aurelio Saffi"
Scuola Superiore Sant'Anna
Università degli Studi di Firenze
Università degli Studi di Pisa
Università degli Studi di Siena
13 Members
including education and
dissemination agencies,
cultural and scientific
foundations, and
Academies of Italian
Cuisine
Culture, promotion, communication
Accademia della Fiorentina
Accademia Italiana della Cucina
ARTEX
Centro di Studio e Documentazione sul Castagno
Federmanagement
Fondazione Verrocchio
LRComunicazione
Osservatorio dei Mestieri d'Arte
RTV38 S.p.A.
Studio Commerciale Laura Morini
Via dei Locavori Fondazione Onlus
Fondazione Gino Bartali Onlus
MBH - Making BusinessHappen
• The Board: 5 members, including the President as legal representative of the Association
• The Technical and Scientific Committee: 10 experts (internal or external) with an advisory role, in the supporting the Board and the Assembly of Members
ORGANIZATION of the T.F.Q.C.
In the frame of the Regional Plan Agriculture and Forestry (PRAF 2014), the Project “Food educational activities and improvement of Tuscan Food Products” submitted by T.F.Q.C., has been co-funded by the Tuscany Region The project includes 4 different actions, mainly aimed to promote food culture and to encourage deeper interactions among food producers and researchers engaged in the food area
ACTIVITIES 2015
Food: Taste and Health
Food Chain of Typical Tuscany Food & Wine
Food Safety
Tuscan “Spin-offs” Network in Agri-Food Sector
Food educational activities and improvement
of Tuscan Food Products PROJECT ACTIVITIES
New Deal for Waste
N&W@STE
H2020-WASTE-2015 Waste: A resource to recycle, reuse and recover raw materials
WASTE-7-2015 Ensuring sustainable use of agricultural waste, co-products and by-products
http://ec.europa.eu/research/participants/portal/desktop/en/opportunities/h2020/topics/2115-waste-7-2015.html
ITALY University of Siena University of Firenze University of Pisa University of Perugia University of Bologna ENEA, Matera Theorema Srl, Roma Green Engineering Srl, Colle Val d’Elsa
FINLAD JAMK University, Jyväskylä VVT, Espoo Seinäjoki University, Seinäjoki Southern Ostrobothnia, Seinäjoki BioGTS, Jyväskylä
LITHUANIA Kaunas University of Technology (KTU)
GERMANY PPM, Magdeburg DIL, Quakenbrück IGV, Nuthetal FERMTEC, Berlin Free University of Berlin
THE NETHERLANDS TNO, Groningen Hanze University ,Groningen
CYPRUS TALOS, Lefkosia
FRANCE VERTECH GROUP, Nice
SPAIN LEITAT, Barcelona
Partnership
HUNGARY ReGenBio Lab Kft. Poroszló
Many agriculture products are not economically sustainable on the basis of the main products only. Examples: Cereals, Olive oil, Tomatoes, etc…
By-products use and valorization can be the solution toward a
sustainable agriculture in terms of economy, social and environmental stability
According the Directive 2001/77/EC of the European Community biomass is
“the biodegradable fraction of products, waste and residues from agriculture (including vegetal and animal substances),
forestry and related industries, … … …”
Biomass Sources
Forestry Residues
Agricoltural Residues
Agroindustrial Residues
Manure Algae & Seaweeds
BIOMASS
SOURCES
by-products that can represent the starting material for other processes raw materials not in competition with food chain
proteins, fibres, polysaccharides, sugars, polyphenols, carotenoids
drugs nutraceuticals cosmetics biopolymers biofuels
Agricultural-, Agroindustrial-, Forestry Residues: a resource that can be valorised
…. a significant fraction of biomolecules is lost after industrial processing, being discarded into the residual matter…..
OFFERING A SOLUTION TO Environmental problems
Economical issues
Project Basic Idea
AGRICULTURAL WASTES AGRICULTURAL BY-PRODUCTS AGRICULTURAL CO-PRODUCTS
MANURE
“Waste: A Resource to Recycle, Reuse and Recover Raw Materials Towards a near-zero waste society”
Our need is to reduce the production of food wastes and possibly increase the value of agriculture wastes, co-products and by-products, that are currently not properly taken
care from an environmental and economic point of view
CHEMICALS PHARMACEUTICALS FOOD FEED
HEAT BIOFUEL POWER
SOLUTION
Three Level Project 1) Knowledge Development 2) Technological Development 3) Multi-actors Interaction Strategy
The end-users of the design, development, construction and operation of the Biorefineries will include: agricultural producers agro-industrial businesses public & private research centres designers businesses (products, public & private institutions)
Conoscenza
+
Progettazione
Industriale
Multiactor
Interactions
Obiettivi Realizzativi
Completi
Knowledge
Technological Development
Objectives
Biorefinery Concept Biorefining is the sustainable processing of biomass into a
spectrum of marketable products and energy
The Biorefinery is a Plant with a multiple processing strategy in which residues are processed together to produce: Food Chemicals, Materials, Fertilizers, Energy and many others potential products at “Near-Zero Level Residues”
AGRICULTURAL WASTESAGRICULTURAL BY-PRODUCTSAGRICULTURAL CO-PRODUCTS
MANURE
CHEMICALSPHARMACEUTICALSFOODFEED
HEATBIOFUELPOWER
SOLUTION
Forestry/
lignocellulosic
biomass
Non food crops
AgriFood by-
products & waste
BIOREFINERY
Integrated, Multipurpose Biorefinery
Biobased Chemicals
Biomaterials
Biofuels
Water,Feeds,Fertilizers
Cosmetics
Chemical
Textile
Energy
Fuels
Food
Pharma
GHG emissions reduction in EU: ~50%
(compared to fossil alternatives) by 2020
EU bio-based market:
€200 billion by 2020
Agricultural products
Waste
Collection
Storage
BIOREFINERY
Fibers, End products, Raw Materials
Manure Straw
ENERGY
Circular Bio-Economy Model
FOOD
Pharma, Chemicals, Cosmetics
Fertilizers
The possible SOLUTION for Agriculture residue recovery is not a Biorefinery, but a Cluster of Biorefinery for the agricultural residue treatment
FINAL TARGET: CLUSTER of BIOREFINERIES
BIOREFINERY
BIOREFINERY MODEL
The model can be applied in the geo-context where agricultural waste are largely
available, like the Southern rim of the Mediterranean Area
Examples of Biorefinery Activity
Olive Tree Main Product: Olive Oil By Product: Pomace, for antioxidant complex extraction or used as Feed Olive Leaves, for antioxidant extraction, of Secoiridoids like Tyrosol, Hydrytyrosol, Oleuropein and Lignans
Tomato Main product: Tomato Paste By-Products: Skin (Ingredients for pasta and bread production or Feed, Lycopene extraction); Seeds (Tomato oil production: Food or Cosmetic ingredient); Gel
WP
1
SU
RV
EY
OF
BY
-PR
OD
UC
TS
, C
O-P
RO
DU
CT
S A
ND
WA
ST
E
in th
e ag
ro-in
dust
rial s
ecto
r
PROJECT ABSTRACT
WP
2
OP
TIM
IZA
TIO
N
OF
TH
E B
ES
T C
HE
MIC
AL
EX
TR
AC
TIO
N
ME
TH
OD
S
from
agr
o-in
dust
rial b
y-pr
oduc
ts,
co-p
rodu
cts
and
was
te
WP 3
CHEMICAL
CHARACTERIZ
ATION
OF EXTRACTS
WP 0 - Project Management
WP 4
FORMULATION
OF NEW
USE/PRODUCTS
from
by-products, co-
products and
waste
WP 11
FEASIBILITY STUDIES AND BUSINESS PLANS of possible regional
Biorefinery settlements in the investigated areas
WP 14 - Dissemination, exploitation, communication
WP 5
ANALYSIS OF
BIOLOGICAL
EFFECTS OF
NEW
FORMULATED
PRODUCTS
by «in vitro» e «in
vivo» studies
WP 6
VALIDATION
THE
EFFICIENCY OF
NEW
PRODUCTS
through on-farm
experiment and
scaling-up
WP 7
ANALYSIS OF THE BEST AVAILABLE TECHNOLOGIES for energy production
WP
8
LA
B S
CA
LE
INT
EG
RA
TE
D P
LA
NT
for
chem
ical
an
d e
ner
gy
reco
very
thro
ugh
on-f
arm
exp
erim
ent
and
scal
ing-
up
WP
9
DE
SIG
N O
F A
PL
AN
T
for
chem
ical
& e
nerg
y yi
eld
max
imiz
atio
n
WP
10
CO
MP
AR
AT
IVE
AN
AL
YS
IS O
F M
ET
HO
DS
AN
D
PR
OC
ED
UR
ES
for
che
mic
al &
ene
rgy
proc
essi
ng
WP 12
ENVIRONMENT ASSESSMENTS (LCA, SEA, ETV,…)
WP 13
SOCIO-ECONOMIC ANALYSIS
of agro-industrial by-product
valorisation and new perspectives for
sustinable agriculture
THANK YOU
Agriculture is still the main productive activity for many European Regions
